Thai Coconut Pumpkin Soup #145

Join me as I make this spicy, warming and nutritious soup. Excellent for winter with some crusty bread or toast. Just the thing to warm you up on a cold winter's day. RECIPE: Ingredients: 2 tablespoons vegetable oil 1 brown onion diced 2 cloves garlic finely minced 3 tablespoons Red curry paste 1.8 kg pumpkin 2 1/2 cups vegetable stock 400ml (1 can) coconut milk 1 Tablespoon fish sauce Method: 1. Heat oil in a heavy based pot over medium heat. Add onion and garlic, cook 2 minutes until soft. 2. Add curry paste and cook for 2 minutes 3. Add pumpkin and stir to coat in flavours around 2 minutes. 4. Simmer 8 minutes - set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to boil then reduce heat to medium and simmer until pumpkin is soft. 5. Blitz using stick blender until smooth. 6. Server topped with garnish.